Bang Bang Salmon is the kind of cozy, flavor-packed recipe that instantly lifts a weeknight dinner into something special. This version highlights tender salmon fillets brushed with a creamy, slightly spicy bang bang sauce that crisps to a golden finish — bright, sweet chili notes meet the richness of the fish for a satisfying contrast of texture and taste. Perfect for spring and summer when salmon is at its best, this dish is quick enough for busy evenings yet feels celebratory on the table. If you’re serving it with a hearty side, try pairing it with a warm skillet of Bangin’ Breakfast Potatoes for a cozy, complete meal.
Ingredients & Equipment
Ingredients
- 2 salmon fillets, about 3/4 lb
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 2 tbsp light mayonnaise
- 1 1/2 tbsp Thai sweet chili sauce
- 1/2 – 1 tsp sriracha hot sauce, or add to taste
- Salt, to taste
- Pepper, to taste
- Green onions, thinly sliced, for garnish
Notes:
- Use skin-on fillets for easier handling and better crisping; you can remove the skin after cooking if you prefer.
- Adjust sriracha to your heat preference — start low and add more for a bolder kick.
- Light mayonnaise keeps the sauce creamy with less fat, but full-fat mayo or Greek yogurt are fine substitutes.
Equipment
- Small mixing bowls (2)
- Small baking dish or sheet pan (lined with foil or parchment for easier cleanup)
- Measuring spoons
- Spatula or spoon for spreading sauce
- Optional: blender or small food processor if you prefer an ultra-smooth sauce
- Optional: oven-safe thermometer to check internal temperature
Helpful tips:
- A small offset spatula or butter knife makes spreading the sauce evenly simple.
- If you use a sheet pan, a wire rack can help air circulate and crisp the top more evenly.
Step-by-Step Instructions (with tips)
Preheat the oven.
- First set the oven to 400 degrees. Allow the oven to fully preheat so the fish starts cooking immediately and the sauce can get that lovely roasted edge.
Make the dry spice mix.
- Next add the paprika and garlic powder to a small bowl. Combine. This simple rub gives a warm background flavor that complements the sweet chili sauce.
Tip: If you like smokier flavor, swap the paprika for smoked paprika. For a brighter profile, add 1/4 tsp lemon zest to the mix.
Prepare the salmon.
- Place the salmon fillets skin side down in a small baking dish or sheet pan. Coat each piece of salmon with the spice mix. Season with salt and pepper.
Tip: Pat the fillets dry with paper towels before seasoning — dry fish browns and crisps better. Reserve the skin on for protection and ease of handling; it also helps retain moisture.
Prepare the bang bang sauce.
- Next prepare the bang bang sauce. Add the light mayo, Thai sweet chili sauce, and sriracha to another small bowl. Combine until smooth.
Tip: For a silkier sauce, pulse the ingredients once or twice in a blender or tiny food processor. If you like a tangier sauce, stir in 1 tsp rice vinegar or lime juice.
Apply the sauce.
- Spread the bang bang sauce on top of the salmon. Spread in a thin layer to get golden brown, crispy results and a thicker layer for more creamy, saucy results.
Technique note: A thin layer will caramelize and get a bit crunchy under the broiler; a thicker layer will stay saucier and give a richer mouthfeel. Both are delicious — choose based on the texture you want.
Bake and finish under the broiler.
- Bake for 12–15 minutes, depending on how you like your salmon cooked. Broil on high for another 2–3 minutes.
Timing guide: For 3/4 lb (two fillets), 12 minutes will typically yield medium-rare to medium (internal temp 120–125°F). 15 minutes gets you to medium-well (125–135°F). Use an oven-safe thermometer to test for doneness if you want precision.
Tip: Watch carefully while broiling; the sauce can go from golden to burnt quickly. Move the pan away from the element if it browns too fast.
Garnish and serve.
- Serve with any extra sauce if you’d like and green onions. Enjoy!
Variations and cooking methods:
- Pan-searing: For a crispier exterior, sear the fillets skin-side down in a hot, lightly oiled skillet for 3–4 minutes before transferring them to a 375°F oven to finish 6–8 minutes, then broil briefly for color.
- Air-fryer method: Preheat your air fryer to 390°F and cook the sauced fillets for about 8–10 minutes, finishing with a quick 1–2 minute high heat burst for caramelization. This gives a fast, slightly crisp result.
- Grilling: For a smoky twist, apply sauce after grilling for a few minutes on each side; sugar in the sauce can burn if placed directly over high flames, so finish on indirect heat or brush on during the last minute.
- Poaching/boiling (not recommended): Boiling salmon will leach flavor and won’t let the sauce caramelize. If you prefer a gentle cook, poach in broth or water and add cold bang bang sauce on top as a chilled accompaniment.
Kitchen tip: If you’re making this for company, bake the salmon until about 2–3°F shy of your target, then broil to order — this helps prevent overcooking while getting that beautiful finish.
Storage, Freezing & Make-Ahead Tips
Storing leftovers:
- Refrigerator: Cool the salmon to room temperature (no more than 2 hours at room temp), then place in an airtight container and refrigerate for up to 3 days. Store extra bang bang sauce in a separate small container for best texture.
- Reheating: Reheat gently in a 325°F oven for 8–10 minutes, or in an air fryer at 320°F for 4–6 minutes. Avoid microwave reheating, which can dry the fish.
Freezing:
- Freeze the cooked fillets wrapped tightly in plastic wrap and foil or in a vacuum-sealed bag for up to 2 months. Thaw overnight in the fridge before reheating. Note that the creamy sauce may separate slightly after freezing; stir and bring to room temperature if needed before gentle reheating.
Make-ahead options:
- Sauce ahead: The bang bang sauce stores well in the fridge for up to 5 days. Make the sauce up to two days ahead to save time on a busy night.
- Pre-season: Season the salmon with the dry rub and keep covered in the fridge for up to 12 hours before cooking for a deeper flavor infusion.
Portioning advice:
- This recipe is for two fillets (about 3/4 lb). For larger gatherings, scale up the sauce and spices proportionally. Salmon is forgiving, so it’s easy to double or triple the quantities and bake on a sheet pan.
How to Use / Serve This Dish
Bang Bang Salmon is wonderfully versatile and can be served a number of ways depending on the mood and season:
- Weeknight rice bowls: Serve over steamed jasmine or brown rice with cucumber ribbons, shredded carrots, and a squeeze of lime for a bright, balanced bowl.
- Salad topping: Flake warm salmon over mixed greens, add avocado, cherry tomatoes, and a light citrus vinaigrette for a light dinner.
- Tacos: Break the salmon into large chunks and serve in warmed tortillas with slaw and a drizzle of extra sauce.
- Brunch or hearty sides: Pair with roasted potatoes or brunch-style skillet sides; the sweet-spicy sauce complements fried or roasted potatoes beautifully — try them with this Bangin’ Breakfast Potatoes recipe for a weekend brunch twist.
- Sandwiches: Layer on toasted bread with lettuce and pickled onions for a satisfying sandwich that travels well for lunches.
Creative variations:
- Avocado cucumber salsa: Spoon a simple avocado-cucumber salsa over the salmon for freshness and a cool textural contrast.
- Heat adjustments: Swap sriracha for gochujang for a richer, fermented heat, or omit for a milder family-friendly version.
Another simple serving suggestion: flake leftover salmon into an omelet or scramble for a breakfast boost — and if you’re making potatoes alongside, try this as a side to round out the plate: Bangin’ Breakfast Potatoes.
FAQ
Q: Can I substitute the light mayonnaise?
A: Yes. Full-fat mayonnaise will make a richer sauce; Greek yogurt adds tang and reduces fat while keeping creaminess. For a dairy-free option, try a vegan mayo or blended silken tofu.
Q: How long will leftovers last?
A: Cooked salmon stored in an airtight container in the refrigerator will keep for up to 3 days. The bang bang sauce itself lasts about 4–5 days in the fridge.
Q: Can I use frozen salmon?
A: Absolutely. Thaw frozen salmon overnight in the refrigerator, pat dry, and proceed with the recipe. If you’re short on time, you can cook partially frozen fillets but expect slightly longer baking times and a less even cook.
Q: My sauce seemed runny after baking — why?
A: If you spread a very thin layer, the sauce may caramelize and thin at the edges. If it’s too thin, make a slightly thicker layer next time or reduce the chili sauce slightly. Separations can also happen if the mayo and chili sauce weren’t fully emulsified; whisk thoroughly or briefly blend before spreading.
Tips for Seasonal Variations
- Spring/Summer: Add fresh herbs (cilantro or basil) and serve alongside light salads or grilled vegetables. Lemon wedges brighten the dish.
- Fall/Winter: Serve with roasted root vegetables or mashed potatoes and add a touch of smoked paprika for warmth.
- Holiday entertaining: Scale up on sheet pans and add a chilled citrus-fennel salad to cut through the richness.
Conclusion
This Bang Bang Salmon recipe is a cozy, crowd-pleasing way to enjoy fresh salmon with a sweet, spicy, and creamy topping that’s quick enough for weeknights and special enough for company. If you want to explore other takes and serving ideas, check out this version from Bang Bang Salmon – I Am Homesteader for homestead-friendly tips, this bright pairing in Bang Bang Salmon with Avocado Cucumber Salsa Recipe – Pinch of Yum for a fresh contrast, or an air-fryer approach in Bang Bang Salmon {Air Fryer} – Jo Cooks if you prefer a speedy, crispy finish. Try it this week, share a photo if you love it, and enjoy the comforting flavors that make homemade dinners feel like a warm hug.
Bang Bang Salmon
Ingredients
Salmon and Seasoning
- 2 fillets salmon fillets, about 3/4 lb Use skin-on fillets for easier handling.
- ½ tsp paprika For a smokier flavor, swap for smoked paprika.
- ½ tsp garlic powder
- Salt to taste salt
- Pepper to taste pepper
- ½ - 1 tsp sriracha hot sauce Adjust according to heat preference.
Bang Bang Sauce
- 2 tbsp light mayonnaise Can substitute with full-fat mayo or Greek yogurt.
- 1 ½ tbsp Thai sweet chili sauce
Garnish
- Green onions to taste green onions, thinly sliced For garnish.
Instructions
Preparation
- Preheat the oven to 400 degrees.
- In a small bowl, combine paprika and garlic powder.
- Place salmon fillets skin side down. Coat each piece with the spice mix and season with salt and pepper.
- In another bowl, combine light mayo, Thai sweet chili sauce, and sriracha until smooth.
Cooking
- Spread the bang bang sauce over the salmon.
- Bake for 12-15 minutes depending on how you like your salmon cooked. Broil on high for 2-3 minutes for a golden finish.
- Serve with extra sauce and garnish with green onions.
